Heat a large quantity of salted water and, at the same time, preheat your oven to 200°C (Gas Mark 6/7).
Peel, wash and cut the bases of the asparagus tips. Plunge them into the boiling water and let them cook for approximately 20 min. (depending on their size).
Drain them carefully before placing them on absorbent paper to remove any remaining water.
Grease a rectangular oven tray. Place the asparagus on the tray and sprinkle with freshly-grated parmesan. Add a little butter and brown for 10 minutes.
This typically-Milanese dish is generally served with fried eggs. It is equally good with both white and green asparagus.
How to make this Milanese recipe even more special?
Whilst green asparagus can be characterised by the intensity of its slightly fruity taste, the white variety, a little more delicate and subtle, can tend to lose some of its taste after cooking. To bring out its aroma, add the cut stems to the cooking water when preparing. As these vegetables are extremely fragile by nature, it is strongly recommended that they are cooked vertically in a flat bottomed, lid-less container. The tips should be dressed out of the water to preserve their appearance and strength. |